Eggplant Parmesan – Via Napoli – Italy Pavilion – EPCOT
  1. Slice eggplant, skin on, thinly.
  2. Dredge it in the flour on both sides to evenly coat each slice, shaking off the excess.
  3. Over medium-low heat, warm enough extra virgin olive oil to cover the bottom of a sauté pan.
  4. In a few separate batches, gently sauté the slices in a single layer, until they are a light golden brown on each side.
  5. Lay them out to cool and rest.
  6. Put a layer of marinara sauce in a baking pan.
  7. Top with a layer of eggplant slices.
  8. Cover this with another layer of marinara.
  9. Add a layer of mozzarella, Parmesan and basil.
  10. Repeat this pattern three more times over in the pan.
  11. Bake in an oven at 350 degrees, remove and let stand, then serve.

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